Ann Paul Recipe collection: April 2020

Wednesday, April 29, 2020

Coffee sponge cake by PPC

I follow the steps and recipe, bake using PPC bake function 30mins.... It came out with fluffy texture =)

https://klfoodie.com/nescafe-3-in-1-coffee-swiss-cake/

Ingredients A

3 egg yolks
50g water
30g corn oil
70g cake flour
1.5 packet of 3-in-1 coffee mix

Ingredients B

3 egg whites
40g fine sugar
1/2 teaspoon of cream of tartar

Step 1: Mix all the ingredients in A together and put aside.

Step 2: In a separate bowl, slightly beat the egg whites and cream of tartar. Once little bubbles form, add 1/3 of fine sugar and continue to beat. Add in the remaining sugar and beat until stiff peak forms.

Step 3: Add 1/3 of the egg white mixture into the egg yolk mixture and gently fold it together. Pour in the remaining egg white mixture and continue to mix until fully corporated

Tuesday, April 28, 2020

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Black Sweet Saphire Grape🤞🏿 (黑)手指葡萄 500g- Rm14

红🍎清甜 Red apple (FUJI) 6 pcs -rm10

Oren 🍊水橙(valencia) 10pcs-rm10

Golden pear 清甜黄金梨 3pcs-rm10

Singo pear 丰水梨 3pcs-rm12

Mango Susu 牛奶芒 2Kg - RM14

MD2无眼黄梨 🍍Rm8/pcs

Lemon 🍋 8pcs-RM10

Gold kiwi 5pcs for rm20

Green kiwi 🥝 6pcs RM10

Strawberry (Korea)🍓 草莓（包甜） 250g
1盒 RM20, 2盒 RM38

*（#=高敏感水果，请尽快享用，只接受当天投诉，隔天一律不包）*

*送货地区: Cheras, Pandan area, Taman Muda area* -邮费RM8 Delivery Charges RM8
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Thermomix steam eggs

Char siew Thermomix

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CREATE A VARIANT

I'M COOKING THIS TODAY

INGREDIENTS

6 portion(s)

Chinese BBQ Pork (Char Siu)

800 g pork belly, skinless (cut into 6 inches length x1 inch thick), Ingredients
20 g Rock Sugar, Ingredients
5 cloves garlic, Marinate
5 --- shallots, Marinate
80 g caster sugar, Marinate
80 g light soy sauce, Marinate
40 g dark soy saucy, Marinate
40 g shaoxing wine, Marinate
40 g honey, Marinate

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4h 38min

Preparation 4h 0min

Baking/Cooking
Medium

Preparation
- Recipe is created for
  
  TM 5
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
Chinese

RECIPE'S PREPARATION

1. Place garlic and shallots into mixing bowl and chop MC/5sec/Sp10, ready to marinate.

2. In a medium bowl, place marinate ingredients to marinate pork at least 3 hours.

3. Place marinate pork into mixing bowl cook MC/22mins/120c/Sp 1.

4. Add rock sugar and cook MC/6mins/120c/Sp1.

5. Preheat oven to grill, coat pork belly wiht sauce and place it onto the baking tray with baking sheet. Bake until its caramalised. Slice and serve with sauce.

COMMENT: 29/4/20 above recipe v well done n delicious. Only that too much sauce.

Found another recipe today in fb

Chinese BBQ Pork

Ingredients:

800g pork belly

10g rock sugar (optional)

Marinate:

5 garlic cloves

5 shallots

40g sugar

40g light soya sauce

20g dark soya sauce

20g huatiao rice wine

Method:

1. Marinate the pork belly with the marinade ingredients for at least 30mins

2. Add garlic and shallots into the mixing bowl and chop 5 sec/speed 5

3. Place the marinated pork and rock sugar into the mixing bowl and cook 25 mins /120C/Reverse Speed 1

4. Place the cooked pork to bake at the preheated oven at 180C. Bake for 10-15mins.

5. Slice thin before serve

Sunday, April 26, 2020

Butter Cake Recipe by Javier Tan July-07-2018

Here’s a small portion of a cake with trapped air bubbles for a gauge. Still edible, but wish it was prettier.

I shall cease all my nagging now, and just go enjoy tea! But before I do that, here is the recipe for this Butter Cake!

Butter Cake Recipe
by Javier Tan July-07-2018

My take on the Butter Cake! Buttery yet not greasy, moist yet soft, it leaves a pleasant and light aftertaste, perfect to go with tea!

Ingredients

1 Cup or 225g Unsalted Butter, softened at room temperature
3/4 Cup + 2 Tablespoons or 175g Granulated White Sugar
1 and 1/2 Cups + 1 Tablespoon or 190g All Purpose/Plain Flour, Sifted
3/4 Teaspoon or 3g Baking Powder, Sifted
1/4 Teaspoon or 1.4g Table Salt
1/3 Cup + 2 Teaspoons or 100ml Full Cream Milk, Room Temperature
3 Large Eggs, Room Temperature, 55g each
1 Teaspoon or 5ml Vanilla Extract or 10ml of Vanilla Essence

Instructions

Preheat your oven to 160 degrees C and line your 8 x 8 inches baking tray with parchment paper.
Beat the unsalted butter slightly for a couple of minutes to fluff it up and loosen it.
Add in the sugar to the butter and cream both together until light and fluffy.
Add in the eggs one by one, mixing well after each addition. Mixing well is important at this stage!
Add in the vanilla extract and salt and mix well.
Mix in the milk and mix well.
In a separate bowl, combine the flour and baking powder and mix well.
Sift in the flour and baking powder mixture into the batter and mix using a whisk or hand mixer stopping immediately when there are no longer any lumps of flour. The best will be to use a spoon to fold it in to prevent overmixing.
Transfer the batter to your lined baking tray and hit it against the counter a few times to dislodge excessive air bubbles. I did it in two separate times.
Bake the cake for about 52-55 minutes or until a toothpick inserted into the middle comes out clean. If nearing an hour and the toothpick comes out with just very fine lumps, it is considered fully baked as well.
Cool at room temperature for an hour before serving. Cool it upside down for a denser finish. This cake tastes best after being stored overnight at room temperature.

Details

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hour 10 mins
Yield: 1 8 x 8 Inches Cake

Saturday, April 25, 2020

Apam Balik PPC

Mee Cheng Kueh for breakfast!

Thanks to serene yeoh's recipe

Batter:

150g Self Raising Flour
40g Sugar
160ml Water
1pc. Egg
1tsp Baking Soda

Method:
Mix everything till even then only add in the egg. Mix till combined. Let it rest 1hr in the fridge.

1. Heat PPC. Sauté High. 1 min.
2. Always stir the batter before pouring in.
3. Use a small-ish rounded bottom ladle or soup spoon. Spoon enough into the bottom of the pot. Then work fast and swirl spoon to coat bottom and sides (around 1in height) if u want crispy thin skin.
4. Batter will bubble. Add crushed peanuts. Wait. 2-3mins for browning.
5. With a thin spatula, try to scrape the sides.
Loosen all sides. Then start to lift pancake off from one side to fold it half. Then lift up completely.
6. Serve immediately. Best eaten hot.

Bread bun Thermomix killer toast

Thank you admin for approving.

No need to hunt for bread or chasing bread trucks. I have been making my own bread nowadays by following this Group recipe.

Killer Toast Recipe

Mix all ingredients together (follow the sequence)
170g fresh milk
1tsp yeast
20g Sugar
260g Bread Flour
1tsp salt
30g butter
Action- 1min/Speed3
Then Knead 7min

Steps 1
Take out dough from TM bowl.
Fold into smooth round shape. Dust your bowl and rest 1hr. You should see double size later.

Step 2
Punch down. Divide into 3 portions. Roll flats and roll up each of them. Greased the loaf pan (size 8x3x4)
Place in the loaf pan. Rest for 1hr.

You should see double up size.
Preheat your oven 180c 40min

Friday, April 24, 2020

Red Bens PPC

Made this today. This is my recommended recipe after 2 previous trial & error.

RED BEANS DESSERT SOUP - ppc

INGREDIENTS:
-750 gm red beans (no need to soak)
-2 stems pandan leaves frozen or fresh, tie into a knot)
-1 mandarin skin dried or frozen
-12 cups room temperature water
-160 gm sugar (adjust to taste)

METHOD:
-ppc @ rice mode, seal/default 14 kpt mins
-when cooked, press CANCEL & switch off ppc at power point.
-allow 30 mins to auto depressurise (~manual release not recommended~)
-open cover when pin drops, add sugar
-ppc @ high saute mode, default 2 mins to dissolve sugar, allow to boil vigorously (uncovered) for 1 min
-switch off ppc when done.

NOTE: enjoy with Chinese Cruller (yow char kwai)

***FACTS: Time taken from start to maintain pressure to reach 14 mins will take 30 MINS.
Then it takes another 12 MINS to count down from 14 kpt to 0.***
You will get to enjoy your sweet dessert in 1.5 hours’ time.

(P.S. for 500gm beans = 10
cups water)

additional experimenting—
tried this yesterday (17/10/18) and it was more aromatic and tasted even yummier.
1. As a first step, I pre-boiled the contents using high saute, without cover for 2 mins, then covered, knob at seal and switched over to default rice mode.
wow, imagine the smell permeating the whole house!!!

PPC bakuteh YAU char kwai

PC Bak Kut Teh

Ingredients :
1 kg pork ribs/meat
1 pkt Alisan BKT soup (ANN - Klang bakuteh)
2 whole garlic, unpeeled
8-10 Shitake mushrooms, soaked
(ANN - button mushrooms)
1 pkt enoki mushroom
1-2 pkts taupok
3 tbsp kicap manis
1/2 tbsp dark soy sauce
Salt to taste
12 cups water

Method :
1. Blanch pork meat/ribs with hot boiling water twice. Drain & soak in room temp water till ready to use.
2. Place all ingredients except the enoki mushrooms into the pot.
3. On PPC @ Tendon Mode with valve @ Seal.
4. Wait till pin drops then remove lid very carefully. On PPC back to any Bake Mode, add in enoki mushrooms and bring the soup to a boil.
5. Serve hot with rice & Yau Cha Kwai.

Notes :

1. For a halal version, substitute pork with chicken.

Danny Kong

Tan Wei Ling Thermomix
油条(Youtiao) 15pieces
Chinese Donuts Sticks
(By Winnie.C)

Ingredients
360g All-purpose Flour
240g Milk
1 Tbsp Oil
1 Tbsp Baking Powder
1/2 Tsp Baking soda
1 Tsp Salt

Cooking Method
1. Put all ingredients into TM bowl

2. Knead for 4minutes, rest in TM bowl for 15minutes, then knead 2nd time for 4minutes

3. It might sticky abit, dust your fingers with flour
to remove dough out from Tm bowl.

4. Roll into ball shape divided into 2 portion

5. Roll each of them into flat rectangular shape

6. Coat both surface with oil & wrap with cling film. keep the dough in the fridge overnight or keep at room temp at list 2hours.

Shape method
1.transfer dough into warm place room temperature for about 1hour or till not cold anymore before cutting them into pieces.

2.Place the 2 pieces dough on the chopping board & cut them into pieces (DON’T stack on top of one another to cut into pieces)

3.Place one strip on top of another , then use a chop stick to press them in the middle.

Deep fry method
Heat up oil in a medium heat, then gently stretch them & place them slowly into the oil.
*cook one piece at a time..
~~~~~~~~~~~~~~~~~~~~~~~~~~~
Elaine Yip you mean this recipe?

250g Farina/00/ super white Flour (can be substituted by Plain Flour but it will give more dense and Chewy result)

200g Luke Warm Water
1/2 teaspo dried yeast
1/2 teaspo baking powder
1 tablespo each sugar and oil
1 teaspoon salt

Preparation

Appliance TM 5 image Recipe is created for
TM 5
Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!

LO Mai fan PPC

First time cooking Loh Mai Fan with PPC. 10 minutes is all you need.
Ingredients

· 4 bulb of Garlic

· 4 Shallot

· Dried shrimp

· Dried mushroom

· Lap cheong

· 2 cups of Pulut Rice

· 1 tbsp Light soy sauce

· 1 tbsp Dark soy sauce

Method

1. Wash the pulut rice and set aside (no need to soak)

2. Fry garlic, shallot, shrimp till fragrance

3. Add in dried mushroom and lap cheong and fry awhile

4. Add the rice and stir fry a while. Add light soy sauce and dark soy sauce.

5. Add water. Ratio 1:1.25

6. Using steam mode kpt 7min

7. Garnish with roasted peanut

——-
Claypot chicken rice for dinner on a rainy day. Yummy 😋😋😋 Many thanks to Sweetie Pie for d recipe. I tweaked a bit d timing Steam mode 7 mins, waited for 9 mins MPR.

Thermomix pumpkin soup Salty type

Vegan Thermomix #cookidoo meal planning... “Pumpkin Soup” served small as a starter

... this one is abit different than the usual winter style soup: there is no garlic,onions or “butter” or “cream” .. the potato thickens this but it’s not heavy & the ginger gives this a small kick but keeps the taste light & refreshing. you can of course cook this without a Thermomix, using a pan to boil the vegetables, frypan to sauté & a good blender to mix (you’ll just have more dishes to do!)

Ingredients
10g oil
10g fresh ginger
400g pumpkin chopped in cubes
100g potatoes
50g raw cashew nuts,
1/2 tsp salt
Pinch white pepper
750g water

Preparation.
Place oil & fresh ginger in mixing bowl and chop 5 sec/speed 5,
then sauté 3 min/120°C/speed 1.
Add pumpkin, potatoes, cashew nuts, salt, white pepper and water
cook 15 min/100°C/speed 1,
then blend 1 min/speed 5-10, increasing speed gradually.
Adjust seasoning to taste and serve hot.

On your Thermomix Cookidoo you’ll find this under recipes (basic cookbook)

#thermomix #vegan #vegansofig #eggplant #aubergine #dailydozen #tofu #thermomixvegan #veganthermomix #veganaustralia

PPC hk porridge

Kallie Lim here is the recipe, grind 1 cup rice till very fine, ratio 1 cup rice, 7 cups water. Add two tbsp glutinous rice.grinded. put in pressure cooker, soup mode, open cover n cook. About 20 mins. Stir few times, to break up the lumps. Lastly, give a thorough stir,add seasoning to taste. When ready to serve, add sliced pork n fish. Cook another 5 mins. Top with sesame oil, spring onions, coriander leaves, fried shallots n you cha Kueh. Sprinkle with pepper to serve

MOC #4 29/4-12/5/2020 14days extension

12/5//20 D56 tue
Siew yuk and fuchuk
Cabbage soup

11/5//20 D55 mon

Steam boat

10/5//20 D54 sun

9/5//20 D53 sat

8/5//20 D52 Friday
Pizza today

7/5//20 D51 thur

6/5//20 D50 Wednesday

5/5//20 D49 Tuesday

4/5//20 D48 MON

3/5//20 D47 Sunday

2/5//20 D46 Saturday

1/5//20 D45 Friday

30/4/20 D44 Thursday

29/4/20 D43 wed

Thursday, April 23, 2020

Taufu far & mushrooms dry paste by Thermomix pamela

Mushroom paste
wipe clean 20min oven
50g molasse, 50g salt

Soy milk & Taufu Far ... ❤️
Recipe:
Soy milk (Cookidoo)... just follow the instructions.

Using soy milk to convert to Taufu Far:
- FULL RECIPE... tat is using the entire pot of soy milk... mix in 1 tsp of GDL, 1tsp of cornflour + 100 ml of water

Pour in the above coagulant to your Thermo pot... then pour in your soy milk.
Cover the pot for it to set.. 🤗
HAPPY THERMOMIXING ❤️

(Ps: if you like to split the recipe to have some soy milk to drink, and the other half to make Taufu Far, then just half the coagulant mixture)

Sugar syrup: own choice.. sugar/pandan, sugar/ ginger, gula melaka 😊

Wednesday, April 22, 2020

PPC Curry chicken KHOO Yan ling

Fully recommended, the Tean’s Gourmet curry chicken paste is nice. 👍🏻

Curry Chicken
AIO HD2139 PPC

Ingredients:-
1 packet Tean’s Gourmet chicken curry paste
Chicken meat
Potatoes
Lady’s finger (kacang bendi)- optional
Onions and Garlic (chop)
Springs of curry leaves (optional)
400ml - 500ml water
200ml coconut milk

Method:-
1- press Bake mode, Chicken. Stir fry the onions ,garlics and curry leaves in the oil until fragrant. (Actually the paste already have garlic n onions, just want to have the more aroma taste)

2- Put in the Chicken Curry paste, sauté it until
fragrant.
3- Add in chicken meat and sauté it .
4- Add water, potatoes and lady’s finger

5- Off the PPC, then set under STEW/STEAM mode, set Keep Pressure Time to 9 minutes (valve at seal), I let it auto release pressure.

6- Once warm mode, open lid, add in coconut milk and stir it well. Then close lid.
I continue keep it under ‘Warm mode’ for 10 minutes before serving.

Lo mai fan ppc

Friday, April 17, 2020

PPC Honey chicken Ng siew peng

Orange Honey Chicken

6pcs Drumstick
5 glove Garlic (minced)
1tsp Ginger (minced)
1pcs Fresh orange (squeeze the juice)
3-4 stripe Orange skin peel
1Tbsp Light soy sauce
1/8 tsp Salt
1tsp Sugar
2tsp Shaoxing wine
2-3tsp Honey (add at last, to your prefer sweetness)

1. Marinate chicken with some salt & pepper
2. Saute garlic and ginger. Add chicken & all other, except honey.
3. Set valve to Seal. Turn Steam mode, kpt 10 mins.
4. After auto pressure release, add honey and use Bake mode to thicken the sauce.

Fried Shallot Thermomix 20m V S1

Scallion puff pastry

10 sliced green onions and undressed slices,
Appropriate amount of oil, the amount of oil must cover the onion,
20mins / Varoma / Speed 1 / Don't put MC measuring cup

The time is for reference only, because the components are different,
The cooking time should also be adjusted, and you should pay attention to the time yourself.

葱油酥

10粒葱头仔去衣切片，
适量的油，油的分量必须好盖过葱头仔，
20mins / Varoma / Speed 1 /不要放MC量杯

时间只供参考，因为分量不同，
烹煮时间也要做出调整，自己要留意时间。

Wednesday, April 15, 2020

PPC char siew gula melaka in Fb Valérie SI,

Gula Melaka Char Siew

Ingredients
600g Pork Belly in strip without skin
100g Gula Melaka
500g Water

Marinate
2 tbsp Shao Hsing Wine
4 tbsp Soya Sauce
1 tbsp Oyster Sauce
1 tbsp Dark Soya Sauce
1 small bark of cinnamon
1 no. of star Anise
5 cloves of garlic, crushed

Method
Use a fork to poke the side of the belly. Marinate the pork belly overnight or at least 4 hours.

Use bake mode, bring 500ml of water to a boil. Add the Gula Melaka to the boil water till dissolve. Next, add marinated pork belly with the sauce to the pot. Switch to Steam mode and KPT 20mins. Manual release pressure. Remove the pork belly and let it cool before slicing. With lid open, use Sear/Sauté or Bake mode to cook the sauce further will thicken. Serve the Char Siew w sauce.

Adjust the Steam mode KPT according to individual preference..shorter for firmer texture and longer for more tender texture.

Unlike the previous making of Char Siew, I did not char the meat in air fryer. This Gula Melaka Char Siew was all done w pressure cooker and does not require to char the meat at all.

——-
Tiffany kan in ppc

1tsp five spice powder
4tbsp light soya sauce
4tbsp cooking rice wine
2tbsp shaoxing wine
2tbsp dark soy sauce
2tbsp oyster sauce
2tbsp hoisin sauce
2 tbsp sugar
2 pcs of fermented red beancurd(small ones)
2 teaspoon of chopped ginger
2 teaspoon of chopped shallots
2 teaspoon of chopped garlic

Marinade 600g of pork belly for at least 6hrs or overnight.Steam mode in PPC for 12 minutes then bake mode till its done(in between i baste in some honey on the char siew)

—/-/—-/—

My second time to try out Char Siu, this time with Char Siu sauce... (BTW, the picture shown is the Char Siu sauce, correct? 😁)

It's a successful one, love the taste, especially the thick "char siu" sauce after "char". 😍

Marinate 500g pork belly without skin (over nigh) :
Shao Xin wine 1 tbsp
Light soy sauce 1 tbsp
Dark soy sauce 1 tbsp
Oyster sauce 1 tbsp
Brown sugar 1 tbsp
Char Siu sauce 2 tbsp

The next day, cook with "Steam / Stew" mode 20 min, wait for auto pressure release.
Open lid, change to "Bake" mode, then add 2 tbsp honey, and "char" 3 minutes for each side, till 15 minutes or until the sauce become thick as preferred. Char without closing the lid.

Happy "Char" time, everyone. 😉

#JaimeTan
#CharSiu2

pressure cooker PPC pork ribs braise

I Braised spare ribs in sugar and vinegar (糖醋排骨)

This is truly a yummy dish 😋. I adjusted the recipe for PPC (HD2137) based on a braised spare ribs recipe from Marion’s kitchen.

Ingredients:
700g spare ribs, cut individually
3 tbsp brown sugar
2 tbsp light soy sauce
1 tbsp dark soy sauce
3 tbsp apple cider vinegar
2 tbsp Chinese shaoxing wine
1/4 cup water
2 slices fresh ginger
2 cloves garlic, lightly bruised

Method:
1. Place ribs into a pot of water at room temperature and bring to boil over the stove. Remove ribs and rinse in clean water. Put aside.
2. Place sugar in PPC pot with 2 tbsp water at sauté high temp mode without lid. Stir until sugar dissolves, then place in the ribs. Stir for 2 mins until melted sugar has coated the ribs.
3. Add in all other ingredients and mix well. Cover with lid and switch to meat mode at 15kpt with valve at seal. Manual pressure release at end of kpt by covering pressure valve with wet cloth and turning the pressure knob slowly with a long chopstick until the pin drops. Remove the lid carefully.
4. Switch back to sauté high temp mode and stir to ensure all ribs are covered in sauce for about 8 mins. By then, the oil would start to separate at the bottom of the pot. Remove the ribs from the pot (leaving the oil behind) and place on a serving plate. Sprinkle some sesame seeds and serve. Enjoy!